This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Heat Treatment”.
1. What happens to the proteins when heated?
a) Denaturation
b) Sedimentation
c) Metabolism
d) Denaturation, sedimentation, metabolism
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Explanation: Denaturation includes the breaking of numerous of the weak linkages like hydrogen bonds. This process breaks within the protein molecules that are accountable for the well-ordered structure of the protein. Denatured proteins have random arrangement. These denatured proteins are insoluble.
2 At what temperature do vitamins degrade?
a) 120°C
b) 100°C
c) 50°C
d) 20°C
View Answer
Explanation: The heat damages the effectiveness of a range of vitamins and other nutritional compounds. Degradation normally occurs in foods exposed to high temperature of 120°F. Prolong cooking times can cause severe vitamin C losses.
3. Are minerals destroyed by heat?
a) True
b) False
View Answer
Explanation: Minerals cannot be destroyed by heat, air, acid, or mixing. Compared to other nutrients such as protein, carbohydrates and fat, vitamins these are present in food in tiny quantities. This means that fat or oil must be consumed for the minerals to be absorbed by the body.
4. What is the best processing method to remove toxins?
a) Freezing
b) Fermentation
c) Thermal processing
d) Pickling
View Answer
Explanation: Thermal processing is a commercial technique used to sterilize food through the use of high temperatures. The primary purpose of thermal processing is to destroy potential toxins in food. It also extends the shelf life of the product.
5. Which of the following thermodynamics process is the slowest?
a) Quasistatic process
b) Isobaric process
c) Adiabatic process
d) Both isobaric and adiabatic process
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Explanation: In thermodynamics, a quasi-static progression is also called as quasi-equilibrium. The quasi-static is a thermodynamic process that occurs gradually sufficient for the system to endure in internal equilibrium. Thermodynamic cycles containing only quasi-static processes can only produce maximum values.
6. Is beta carotene destroyed by heat?
a) True
b) False
View Answer
Explanation: Beta-carotene is not a heat-sensitive nutrient. Therefore, it is not destroyed with a short cooking time, when the fruit is heated the cell walls of the plant tissues soften, making it easier for the digestive system to assimilate this substance.
7. What is heat?
a) Transfer of kinetic energy from one medium to another
b) Transfer of potential energy from one medium to another
c) Transfer of kinetic and potential energy from one medium to another
d) Transfer of stationary energy from one medium to another
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Explanation: Heat is the transfer of kinetic energy from one medium or object to another or from an energy source to a medium or object. This is the amount of heat required to raise the temperature of one pound of pure liquid water by one degree Fahrenheit. Any matter which is made up of atoms and molecules has the ability to transfer heat.
8. What is thermal food processing?
a) Combination of temperature and time to destroy microbes
b) Combination of temperature and pressure to destroy microbes
c) Combination of pressure and time to destroy microbes
d) Combination of temperature, pressure and time to destroy microbes
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Explanation: Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product. It prolongs the shelf life of the product. Each microbe has different combination of temperature and time for killing it.
9. Which two techniques are used in canning?
a) Boiling water bath method, pressure canning
b) Boiling water bath method, immersing method
c) Immersing method, pressure canning
d) Boiling water bath method, cooling water bath method
View Answer
Explanation: There are two safe ways of processing food, the boiling water bath method and the pressure canner method. The boiling water bath method is safe for fruits, jams, jellies, pickles and other preserves. Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood.
10. How is D value calculated?
a) Determined from the inactivation kinetic curve
b) Determined from the activation kinetic curve
c) Determined from the inactivation static curve
d) Determined from the activation static curve
View Answer
Explanation: The D-value is defined as the decimal reduction time. It is the time required to achieve a log reduction at a given condition. One log reduction is equivalent is to destroy 90% of significant microorganisms in the product.
11. What is TDT?
a) Thermal death temperature
b) The death time
c) Thermal death time
d) The death temperature
View Answer
Explanation: The full from of TDT is thermal death time. It is the interval of time needed to destroy all microbes in a product at a specified temperature. The thermal death point of a microbe is the lowermost temperature at which all microorganisms are destroyed in a 10-minute contact.
Sanfoundry Global Education & Learning Series – Fruits Processing.
To practice all areas of Fruits Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.
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